Changes in the quality of coated squid fillets during frozen storage

Biochemical parameters like Salt soluble nitrogen (SSP), Non protein nitrogen (NPN), alpha amino nitrogen (AAN), and Total plate count decreased during frozen storage. Total volatile basic nitrogen (TVB-N), tri-methyl amine nitrogen (TMA-N), and peroxide value (PV), free fatty acids (FFA), of coated squid fillets increased during frozen storage of 21 weeks. Sensory analysis of coated product revealed a decreasing trend in appearance, color, taste, texture and flavor. This study concluded that the coated squid fillets can be stored for 21 weeks in frozen state without significant changes in the quality.